Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-12-04

Home-made candles Are Reaerallr
more wholesome than thoas purchased
from the ordinary eonfeti onera, and.
besides, making candy furnishes much
amusement 70 the children of the
household during the long winter
greetings. SIKH In making even some
v TIE dainfiest varieties may be ac-
CURED after little practice.
The following receipts wiA all be
found reliable
Hoarh0und Candy--Boa the hear-
hound Ia water until the Juice is ex-
hailed. Put IN sugar and bod until
brittle.
G0laasea Candy Boil molasses m
III il threads; stir in q tablespoon Of
soda; favor; pour IN creased plates 20
cool; pull
Popcorn Candy Boil cup Of white
sugar, halt cup water and tablespoons
of butter Cook until brittle, sfir ia
ten quarts corn. well popped; stir TIN
vel mixed.
Honey Candy--One pint Of SUGAR,
half pint Of strained honey and two
tablespoons Of water. Boil until brit
tie; pull when cool.
Taffy-Two pounds Of brown sugar,
half pint 81 water. Boil till brittle I;
add y tablespoonful Of vinegar; pour
into buttered dishes, when cool, pull
and form IN cakes.
Sugar Candy--T Three cups Of sugar,
one Of water, wineglass Of vinegar, a.
biesDoon Of butter. Test By dropping
10 cold water; II done, Il viii be brit
tie. Pour on creased plates. When
cool, pull.
Cream Candy-One pound Of granu-
lated sugar, one feaspoonful cream Of
tartar, one Of soda, half q lumber Of
cold waite one teaspoon Of vanilla.
Boil until Il threads; pour on creased
plates 70 cool.
Hickory-nut Candy-Two cups Of
sugar, half a cup Of water; boil until
thick; favor with extract Of lemon;
stir IN one cup or hickory-nut meats
and turn into q large dish. When cold,
cut IN squares.
Lemon Candy-Take half a pound Of
loaf sugar and q cup Of water, slowly
cook over brisk Gre, add tablespoon
Of vinegar and q teaspoon OF butter;
bod twenty minutes; flavor with ex-
tract OF lemon and pour in creased
plates TO cool.
Ice Cream Candy-S Iueeze the Juice
of one lemon into q cup; boil two
pounds OF white sugar, two ounces OF
butter, one teacup Of water, with the
rind Of the lemon; stir in the juice Of
the lemon; when brittle, take of and
pour in butsered plates.
Molasses Candy-0ne cup Of New
Orleans molasses, one tablespoon Of
vinegar, one cup Of brown sugar, one
ounce Of melted butter; boil until IL
har. ems when dropped IN cold water;
add q teaspoon Of sugar and pour u
bustered plates, When cool, pail and
cut in sticks.
Almond Candy-To one pound Of
sugar add half pint OF water and the
white Of one egg; let stand q short
time, then boil 4 few minutes; skim
and boil until thick, when mix In the
blanohed almonds; remove from the
Ore and stir; then pour into buttered
plates.
Cocoanat Candy-A pound and q
half OF white sugar and one pound OF
c0coanut. Put the milk of the cocoa
nut with the sugar; boil i've minutes
add the grated cocoanut; boil ten min
utes longer; stir TO keep from burning.
Pour on bnttered plates, mark of in
and let harden.
Batter Scotch Three pounds of SUI
gar, quarter OF a pound Of butter, tea
spoon OF cream Of tartar, tablespoon
extract Of lemon; add water ~ dissolve
the sugar; boil until brittle. When
done, butter q large shallow pan and
pour on. When partly colt, mark Of
In squares.